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Pavlova with Raspberry Nectar
RASPBERRY PAVLOVA
We offer you a recipe, both light and delicious, for Pavlova with red fruits, enhanced with a Mecker Raspberry Nectar curd.
A refreshing touch of color to punctuate your Easter lunch and amaze your loved ones!
Recipes
Raspberry Curd
Meringue
80g egg whites (about 3 egg whites)
80g icing sugar / 80g caster sugar
1/2 tsp lemon juice
1/2 tsp cornstarch
80g icing sugar / 80g caster sugar
1/2 tsp lemon juice
1/2 tsp cornstarch
- Make the meringue by first beating the whites then gradually adding the sugar, then the rest of the ingredients.
- Pipe the meringue using a nozzle onto a sheet of baking paper, then bake for 1 hour 30 minutes at 90 degrees.
Fruit nectar pearls
1 L of neutral oil (e.g. sunflower oil)
½ tsp. teaspoon Agar-agar powder
125 ml Raspberry Nectar Mecker Alain Milliat
A soft bottle
The day before
Pour the vegetable oil into a pot. Place it in the refrigerator. The oil must be very cold to ensure the success of the recipe.
When making the beads
In a small saucepan, off the heat, whisk the agar-agar and fruit juice until the agar-agar is dissolved.
Bring to a boil and immediately remove from heat. Let sit for a few minutes so the liquid is still hot, but not boiling. Pour into the squeeze bottle.
Take the oil out of the fridge. Drop drops of hot juice into the oil by lightly squeezing the bottle. The drops will form jelly beads on contact with the cold oil.
Place a sieve over a large bowl and filter the oil to collect the pearls of juice. Save the oil for use in cooking.
You will get about a cup of juice pearls. They will keep for 2 weeks in the refrigerator.
The pearls leave no residue in the oil. You can therefore reuse it without problem for cooking or in recipes. No waste!
Whipped cream
200g of whole liquid cream
80g mascarpone
Whip the cream with the mascarpone in a very cold bowl.
Dress your pavlova as you wish.
Good tasting !
